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Eating a high-fibre diet lowers the risk of having a stroke, according to scientists. A study found that each 7g rise in daily fibre intake cuts first-time stroke risk by 7 per cent.

Seven grams of fibre (0.25oz) roughly corresponds to a bowl of bran cereal, half a can of baked beans or two portions of fruit or vegetables.

Diane Threapleton, of the University of Leeds, who led the study, said: “Greater intake of fibre-rich foods, such as whole grains, fruits, vegetables and nuts, is important for everyone, and especially for those with stroke-risk factors — like being overweight, smoking and